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4.69 from 19 votes

Eggless Oreo Cupcakes

Cupcakes are chirpy little angles, they are the bliss of confectionary world. With just one tiny little bake we delightfully enter the happy zone and feel splendid. I think cupcakes are not only for kids, its a universal gleeful territory, and anyone at any age can visit the peachy place, and be HAPPY. 
This is a recipe to keep and treasure if you are interested in eggless baking. 
I bet on the softness and moistness of these egg-free cupcakes. 
A fuss-free recipe to bake and relish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Baking, Dessert, eggless baking, Eggless cupcake recipe, Party Dessert
Cuisine: American
Keyword: Baking, cupcake, Dessert, eggless baking ,, Food Photography, Food Styling, kids recipe, Oreo cupcake, party bakes
Servings: 9 people
Calories: 350kcal

Equipment

  • oven

Ingredients

  • 1/2 cup warm water
  • 1/4th cup cocoa powder https://amzn.to/2JUC5js
  • 3/4 cup all-purpose flour
  • 1/2 cup caster sugar
  • 1/8th tsp baking powder
  • 1/4th tsp salt
  • 1/4th cup vegetable oil
  • 1/2 tsp vanilla extract https://amzn.to/2CgFpB0
  • 1 tsp white vinegar
  • 1/8th tsp baking soda
  • 3-4 whole  Oreo biscuits broken into small pieces https://amzn.to/2pIdRSv
  • 100 gm butter (room temperature)
  • 1 and 1/2 cup  icing sugar
  • 2 tbsp cream
  • 1 pinch salt
  • 2 whole Oreo biscuits powdered

Instructions

  • Preheat the oven at 180* C https://amzn.to/2NIwDB9and line a cupcake baking tray with paper cups. Set aside.
  • In a bowl whisk together cocoa powder and warm water. Making sure that there are no lumps left. Use a whisk to combine it well.
    In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.
  • Make a well in the centre of these dry ingredients and add the cocoa water mix, oil and vanilla extract. Whisk until smooth. Add in broken pieces of Oreo biscuits.
  • In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Use two spoons or an ice cream scooper to put the prepared batter in the cupcake paper cups https://amzn.to/2PKnIlvand bake for 20 minutes at 180*C.https://amzn.to/2JR2NJH
  • Increate a skewer into one of the cupcakes to check on the doneness. Let them cool on a wire rack and prepare the frosting.
  • For the Frosting
    Add the butter in a bowl and using an electric hand mixer beat the butter on medium speed until smooth. Add sifted icing sugar little by little and continue to blend until the mixture comes together into a creamy, smooth, light blend.
    Add the cream and salt if you are using saltless butter, and combine well.
  • The buttercream will get firm as you keep it in the fridge.
    If you find the prepared buttercream is runny, add in more sugar. If you find it stiff add in a tablespoon (or more) of cream and blend it again to get the right piping consistency.
  • Once you are happy, add in the powdered Oreos and combine well using a rubber spatula. And fill the cream in a piping bag fitted with a nozzle of your choice.
  • Decor the baked (cooled) Oreo cupcakes and enjoy the indulgence. Go for a run tomorrow morning.

Nutrition

Serving: 1cupcake | Calories: 350kcal